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Squash and Apple Mash

June 23, 2010 By The Recipe Mom Leave a Comment
mashedsquash

What You Need:

4 tbsp of light margarine, divided
3 1/2 lbs. butternut squash, peeled, seeded and cut into chunks
3 apples, peeled, cored and quartered
1/2 tsp salt
1/4 tsp pepper

How to Make It:

Set the oven temperature to 350 and line 2 rimmed baking sheets with foil.
Place 1 tbsp of the margarine onto each baking sheet and place in the oven until the butter melts.
Spread half of the squash and half of the apples evenly onto each baking sheet.
Turn the squash and apples in the melted margarine to coat them well.
Roast for 40 minutes or until fork tender.
Place the roasted squash and apples into a large serving bowl.
Toss in the remaining margarine and the salt and pepper.
Mash until smooth.

Makes 8 servings

This mash is a little healthier than regular mashed potatoes and just as tasty. Make them ahead of time if you wish. They keep well when covered and refrigerated for up to 2 days. They can also be frozen for up to 1 week. Just thaw them in the refrigerator and heat in the microwave until hot.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 40 minutes
Total Time: approximately 50 minutes

Nutritional Information: (approximate values per serving)
Calories 168; Fat 6g; Saturated Fat 4g; Carbohydrates 30g; Protein 2g; Fiber 4g;
Cholesterol 16mg; Sodium 211mg

Filed Under: Health Concious, Kid Friendly, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , ,

There’s More Than One Way to Grill

May 29, 2010 By The Recipe Mom 1 Comment
charcolgrill

When it comes to summer and backyard parties grilling definitely takes center stage. There is nothing like spending that beautiful summer day outside with friends and family enjoying a nice juicy burger or steak. That is why the grill is a very popular method of food preparation. It gives you the opportunity to get out of the house as well as bringing a fun positive outlook to cooking. Pull up a chair, get your friends together and let’s talk about grilling!

If you like being outdoors then cooking on the grill will be an enjoyment. Have you ever heard anyone say that grilling food takes away the flavor and juices? That statement couldn’t be more wrong! Grilling is how many professional cooks prepare their meals. It helps to release the natural juices the food holds making what you eat a mouth watering delight. There are many ways to grill those mouthwatering foods.

The Charcoal Grill

This is the most common type of grill. It’s the sliced bread of the grilling world. The old school, always affective method of grilling’ those jaw dropping dishes. It’s quick and is always sure to bring fun and laughter to any backyard event. A few negatives about charcoal are the actual coals take a little while to get to the right temperature. This type of grill can sometimes get messy. If you’re not a fan of the charcoal taste then a gas grill may be more up your alley.

The Gas Grill

This is another effective method of food preparation. The best part about gas grilling is its simplicity. Instead of fiddling around with charcoal just turn a knob, preheat and throw on the food. There are no more cleaning ashes up or buying heavy giant bags of charcoal. Replacing the need for coal with propane is also a little bit cheaper. How can it be cheaper you might ask? It’s because charcoal will run out before a propane tank will. With gas you get to keep your money and keep those friends coming back for more tasty treats.

If you like that charcoal taste then the gas grill may not be your preferred grilling partner. For a gas grill lover just turn that knob and be on your way to a for sure talked about meal.


The Fire Pit Grill

What an exciting way to grill up those hot dogs! Grab the family head out to the back yard and enjoy that time with each other because when you use a fire pit everyone is actively involved. It a great bonding experience and can produce some delicious meals including those awesome S’mores everyone loves.

The Smoker

Ah smoked meat is the icing on the cake for some people. With a smoker, like the name says, it lets the smoke cook the meat. It’s not so much the fire that makes the food melt in your mouth, but it’s that brilliant design that enables the grill to hold in smoke well enough to cook foods thoroughly.

The Electric Grill

Are you looking for a way to have that outdoor cooking experience without any of the hassles of charcoal, gas or wood? Are you looking for a way to do that and keep your money in your pocket? Well then an electric grill is going to be your right hand man. You can cook outside, enjoy the weather and save money all at the same time. There is nothing needed but an outlet and a hungry crowd.

What Can Be Cooked

There are so many different foods that can be cooked on the grill, from that thick pork chop to those healthy vegetables. The food options are unlimited and here are just a few ideas:

Meat options include steak, beef, pork, veal and fish. Vegetables taste great from the grill. Squash, zucchini, potatoes, broccoli and carrots can all be grilled with ease. Even cucumbers and apples make a tasty addition to meals cooked on the grill. This is just the tip of the iceberg. There are so many options for things you can cook on the grill. Pretty much everything you cook inside can be grilled.

The Benefits of Grilling

Is grilling for everyone? Now there is always going to be pros and cons with any situation. There are few things to remember when it comes to grilling. First grilling can get messy. It can also take longer to cook foods than it would in a conventional oven. If you don’t like being outside then grilling might not be your thing. If cooking for a large group of people grilling would be ideal but if it’s just a quick dinner for the family then you might want to think twice before lugging out that heavy grill.

One benefit of grilling is the changing of flavor. Grilling can completely change the flavor depending on which type of grill is used. Charcoal gives you that charred taste while a fire pit grill allows a little well done taste. Smokers are great for that smoky enhancement of foods and propane gives a grilled yet juicy flavor. There are so many options and ways to improve your meal on the grill.

Grilling brings people together and creates backyard memories as well as some great tasting foods. So as you can see there are downsides but all in all grilling is a bonding, fun relaxing way to prepare that family meal. Gather up family and friends and head outside to enjoy the day and the grub.

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Scrumptious Roasted Garden Vegetables

May 14, 2010 By The Recipe Mom 1 Comment
roAtedvegs

What You Need:

6 potatoes, peeled and cubed
1 turnip, peeled and cubed
1 large onions, thinly wedged
5 carrots, julienne

How to Make It:

Line a large baking pan with aluminum foil.
Set the oven temperature to 425 degrees and preheat.
Place the potatoes in an even layer into the prepared pan.
Scatter the turnips over the potatoes.
Layer the onion wedges over the turnips.
Spread the carrots out over the very top.
Spray the vegetables with a non stick cooking spray.
Roast for 30 minutes or until all the vegetables are fork tender.

Makes 6 servings

Roasted vegetables give your meals an extra kick. Top these veggies with a few pats of butter and sprinkle a little salt and pepper over them if you like. Any favorite garden vegetable can be used in this recipe like zucchini or squash.

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Roasting Means More than Just Meat

May 13, 2010 By The Recipe Mom 1 Comment
roasatedfoods

A trip to the kitchen when that roast is cooking is more than the imagination can fathom. The smell alone makes the stomach growl. Pull it out of the oven and it’s a sight to behold. Most often when we think of roasting something we think of large pieces of meat. A beef roast or a pork roast even ham and turkey are roasted. Yet there are other foods that benefit from roasting.

Roasting foods entails using dry heat. Dry heat means that the foods are cooked uncovered with far little if any liquids being added. This type of cooking caramelizes the meat and gives it that beautiful golden color. It leaves your roasts with superior flavor and brings out the best in any meat product.

Many roasting meats are knotted up using a knot called the packers knot. This keeps the meat in a tight ball keeping those hidden surprises intact and ensuring your food is getting cooked evenly all the way around.

Another cool fact about roasting is that in most instances the meat comes out of the oven before it’s all the way done. The internal meat is still cooking and gives us that slow cooked touch. It allows for all the juices to sink in giving you that mouthwatering taste.

Meats aren’t the only foods that benefit from the roasting process. Most vegetables can be roasted as well. Here are just a few vegetables that roasting will enhance in flavor.

•    Potatoes- When roasted the texture and taste of the potatoes skin change
•    Zucchini- Gives it a juicy yet crunchy taste
•    Pumpkin- Roasting really brings out the best in pumpkin
•    Turnips- Makes for a healthy treat
•    Cauliflower- Lets you add a zesty flavor to any meat
•    Squash- A great side dish to that main course
•    Peppers- Livens your food up and gives it a spicier taste

There are some tricks you should know to make that roasting experience better. Make sure to rub the meat or vegetables with a little butter or some sort of oil. This allows for moisture to remain in the meat rather than losing all of it in the air while cooking. Another good tip is to put your meat into a plastic bag while being roasted. This allows for the cooking time to be cut in half and also helps keep juices in the meat.

Roasting isn’t the healthiest way to cook your foods as it does take a lot away from what you cook. When roasting meat there’s a spicier taste, so if you like your taste buds to tingle then roasting is perfect way to go.

Roasting is just as effective as your traditional baking, seeing as it derived from that. Stop just imagining all the wonders you can create and go to your kitchen and start roasting up an unforgettable meal.

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Alfredo Red Pepper Rotini

April 1, 2010 By The Recipe Mom Leave a Comment
pepperscuttingvoard

pepperscuttingvoardWhat You Need:

8 oz. of rotini pasta
2 small red sweet peppers cut into pieces
1 C yellow summer squash, sliced
2 C of fresh asparagus, cut into pieces
1 (10 oz.) container of prepared Alfredo sauce
1/4 t dried thyme
1/4 t crush red pepper
1/8 t pepper

How to Make It:

Cook the pasta as directed on the package.
3 minutes before the pasta is done stir in the red pepper, the squash and asparagus.
Cook for 3 minutes or until the vegetables are fork tender then drain well.
Place the Alfredo sauce into a saucepan.
Stir in the thyme and crushed red pepper.
Place the pan over medium heat and heat the sauce for 5 minutes or until bubbly.
Add the vegetable mixture and stir until blended in well.
Season the rotini with the pepper before serving.

Makes 4 servings

Mix up your vegetables in this delicious side dish. Use broccoli and cauliflower or carrots and peas instead of the squash and asparagus. You may also substitute yellow sweet peppers for the red if you wish. This will only give it a different color as both peppers have the same flavoring.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 8 minutes (not including the pasta)
Total Time: approximately 28 minutes + pasta cooking time

Nutritional Information: (approximate values per serving)
Calories 421; Fat 12f; Saturated Fat 6g; Carbohydrates 66g; Fiber 2g;
Protein 15g; Cholesterol 31 mg; Sodium 622 mg

Filed Under: Dinner Ideas, Lunch Ideas, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , , , , ,

Baked Chicken in Spiced Orange Sauce

February 2, 2010 By The Recipe Mom Leave a Comment
ojchicken

ojchickenWhat You Need:

1 t cumin seeds
1 1/2 lbs. chicken breasts
1/2 t of salt
1/4 t of pepper
4 garlic cloves, minced
1 potato, cut into 1 inch cubes
1 bell pepper, cored, seed and cut into wedges
1 small yellow summer squash, cut into chunks
3 C of broccoli florets
6 T of wine vinegar
6 T of orange juice
1 t of oregano
1 t of paprika
1/2 t of allspice
1/4 t of red pepper flakes

How to Make It:

Set the oven to preheat at 450 degrees.
Spray a cast iron Dutch oven with non stick cooking spray.
Sprinkle the cumin seeds over the bottom of the prepared pan.
Season the chicken with the salt and pepper and lay it on top of the seeds.
Scatter the garlic over the chicken.
In order layer the potatoes, peppers, squash and broccoli over the chicken.
Whisk the vinegar and orange juice together until blended well.
Stir in the oregano, paprika, allspice and red pepper flakes.
Pour the mixture over the ingredients in the pan.
Cover and bake 45 or until the chicken is cooked through.

Makes 4 servings

No need to peel the potatoes before cutting them into the cubes. In fact potato skins hold most of the nutrients found in potatoes. Substitute sweet potatoes for the white potatoes if you prefer.

Preparation Time: approximately 15 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour

Nutritional Information: (approximate values per serving)
Calories 230; Fat 4g; Carbohydrates 18g; Cholesterol 75 mg; Sodium 590 mg; Protein 29g; Fiber 3g

Filed Under: Chicken, Dinner Ideas, Dutch Oven, Kid Friendly, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , ,

Cumin Turkey with Squash

January 24, 2010 By The Recipe Mom Leave a Comment
squash

squashWhat You Need:

1 1/2 C of quinoa grain
2 C of chicken broth
1 1/2 lb. turkey tenderloin
1 t ground cumin
1/4 t of salt
2 scallions, sliced
2 mild green chilies, stemmed, seeded and chopped
1 squash, halved lengthwise and sliced
2 C of fresh spinach leaves, roughly chopped
1 red bell pepper, cored, seeded and sliced
1 C of salsa

How to Make It:

Place the oven temperature at 450 degrees allowing the oven to preheat.
Generously spray a cast iron Dutch oven with a non stick cooking spray.
Pour the chicken broth into the pan.
Add the quinoa and spread the mixture out evenly over the bottom of the pan.
Place the turkey into the pan and sprinkle with the salt and cumin.
Spread the scallions and green chilies over the turkey.
Add the squash and spinach leaves.
Top the spinach with the sliced bell peppers.
Spread the salsa evenly over the top of the spinach.
Cover tightly and bake 30 minutes or until the turkey is cooked through.

Makes 4 servings

Quinoa is a light grain with a light nutty flavor. It can be found in most supermarkets in the pasta/rice sections. If you prefer a little more bite to your dish use jalapeno peppers instead of the green chilies.

Preparation Time: approximately 20 minutes
Baking Time: approximately 30 minutes
Total Time: approximately 50 minutes

Nutritional Information: (approximate values per serving)
Calories 402; Fat 11g; Carbohydrates 56g; Cholesterol 86 mg; Sodium 268 mg; Protein 14g; Fiber 7g

Filed Under: Brunch Ideas, Dinner Ideas, Dutch Oven, Lunch Ideas, Poultry, Recipe Cards, Recipes Tagged With: , , , , , , , , , , ,

Moist Carrot and Squash Stuffing

November 27, 2009 By The Recipe Mom Leave a Comment

What You Need:

1/4 C of flour
1 (10 3/4 oz.) can cream of chicken soup
1 (8 oz.) container of sour cream
2 yellow squash, sliced
1 onion, chopped
1 C of grated carrot
1 (8 oz.) pkg. stuffing mix
1/2 C of butter, melted

How to Make It:

Whisk the flour, soup and sour cream together in a large mixing bowl.
Gently fold in the squash, onion and carrot and coat well.
Empty the stuffing mix into a separate bowl.
Pour the melted butter over the stuffing and stir until well moistened.
Smooth half of the stuffing mix into the bottom of a slow cooker.
Spread the vegetables over the stuffing.
Smooth the remaining stuffing over the top of the vegetables.
Cook covered on low 5 hours or until the vegetables are tender.

Makes 10 servings

Preparation Time: approximately 15 minutes
Cooking Time: approximately 5 hours
Total Time: approximately 5 hours 15 minutes

If you want to serve something different from the traditional stuffing this is the dish to serve. Substitute zucchini for the yellow squash if you like.

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Grilled Marinated Green Beans and More

August 11, 2009 By The Recipe Mom Leave a Comment
greenbeans

greenbeansWhat You Need:

4 oz. fresh green beans, cleaned and cut into 2 inch pieces
1 zucchini, julienne
1 yellow summer squash, julienne
1 small onion, cut into slivers
4 oz. fresh mushrooms, sliced
4 cloves of garlic, minced
1/4 C fresh basil, chopped
2 tsp dried oregano
2 tbsp red wine vinegar
1 tsp salt
1/2 tsp pepper
1/4 C olive oil
2 red bell peppers
1 pint yellow pear tomatoes, halved
1/2 C oil cured black olives
1 C Parmesan cheese, grated

How to Make It:

In a large bowl mix together the zucchini, squash, onion, green beans and mushrooms.
In a small bowl mix together the garlic, basil, oregano, vinegar, salt and pepper.
Slowly add the oil and whisk until it is well blended in.
Pour the oil mixture over the vegetables and toss to coat well.
Cover and marinate the vegetables for at least 30 minutes.
Set the grill temperature to the medium hot.
Grill the red peppers for 10 minutes or until charred, turning often.
Place the grilled peppers in a sealed plastic bag to let steam 10 minutes.
Place the marinated vegetables on the grill for 7 minutes or until tender, turning often.
Take vegetables from grill and set aside keeping them warm.
Add the pear tomatoes to the marinade and toss to coat well.
Grill the marinated tomatoes 5 minutes or until tender, turning often.
Add the tomatoes in with the other vegetables.
Remove the peppers from the bag, peel and remove the seeds.
Slice the peppers and put in the bowl with the other vegetables.
Toss the olives into the vegetables.
Just before serving sprinkle the Parmesan cheese evenly over the top.

Filed Under: Dinner Ideas, Grilled, Lunch Ideas, Recipes, Side Dishes Tagged With: , , , , , , , , , , , ,

Summers Most Versatile Vegetable

August 4, 2009 By The Recipe Mom Leave a Comment
zucchinicarrots

zucchinicarrotsThis vegetable may remind you of a cucumber but it is actually a member of the squash family. Zucchini can be found green in color like a cucumber but there are also yellow varieties as well. Zucchini can be stir fried, steamed, baked or even eaten raw and are a great compliment to other vegetables as well.

Pick your zucchini wisely. A good zucchini is heavy. It may not always be long like a cucumber and it should be heavier than a cucumber. Depending on the farmer, you may find some that are smaller. Hold them in your hand and compare with others before choosing the ones you will buy.

Zucchini is a popular vegetable in the summer. The taste is light and it is cholesterol and fat free and low in sodium. All you need to cook them is a bit of olive oil in a wok or large skillet and some salt and pepper to taste. Try julienne or matchstick cut zucchini or slice it into nice round pieces. It is great as a starting veggie for kids because it doesn’t have an overpowering taste.

Zucchini does well in the refrigerator at a modest temperature. Don’t wait too long to use it or it will become mushy to the touch. It may look good through the clear veggie tray but when the back side is covered in white fuzz it’s time to get rid of it. Zucchini is not a vegetable that stands up to freezing very well. If you must freeze it, blanch it first.

You can pickle zucchini along with other veggies like peppers, onions, and tomatoes. The mix of flavors will enhance any meal you prepare during the fall and winter months. Zucchini can be added to soup stock and frozen for a later time.

Zucchini is even good as a specialty bread ingredient. Zucchini bread is very good and very moist. You can’t even taste the zucchini. The taste is sweet and similar to banana bread without the walnuts. Bake a few loaves and freeze them.

It’s hard to keep zucchini around. It is a versatile vegetable that works well in so many types of dishes. It is also one of the healthier vegetables. Remember that zucchini has a high amount of water content so be careful when cooking it. It won’t take long and if it sets in water over heat for very long it becomes shriveled and loses its great taste.

Filed Under: Summer Cooking, Today's Kitchen Tagged With: , , , , , , , , , ,
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